Preparation time – 30 minutes
Cooking time – 10 minutes
Serving -2
Ingredients:
Brown rice, soaked – 1 cup
Curd – ¾ to 1 cup
Ghee – 2 Tablespoons
Mustard seeds – 1 Teaspoon
Cumin seeds – 1 Teaspoon
Chana dal (bengal gram) – 1 Tablespoon
White Urad dal – 2 Tablespoons
Curry leaves – 8 to 10
Dry mint powder – 1/2 Teaspoon
Dry mint powder – 1/2 Teaspoon
Green chilly, chopped – 2
Ginger, finely chopped – 1 inch
Hing (asafoetida) – ½ Teaspoon
Pomegranate – 2 Tablespoons
Fresh coriander leaves, finely chopped – 1 Tablespoon
Method:
Soak brown rice for ½ hour and presser cook with sufficient water and salt for 5 to 6 whistle. Let it cool down.
Take one bowl, mix cooked brown rice and curd, dry mint powder, mix well.
Heat ghee in tadka pan, add mustard seeds, cumin seeds, chana dal, white urad dal, green chilly, ginger, curry leaves, hing, mix well. Pour this tadka over rice and curd mixture. Mix well.
Garnish with pomegranate and fresh coriander leaves, serve it.
